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Grilled Balsamic Chicken & Veggie Kabobs, stuffed with baby bell peppers, purple onions, mushrooms, zucchini on a white plate with parsley on top

Grilled Balsamic Chicken and Veggie Kabobs

Author Beautiful Eats & Things


  • 1 lb boneless chicken tenderloins cut into pieces
  • 4 zucchini sliced
  • 2 purple onions coursely chopped
  • 12-15 baby bell peppers
  • 16 oz whole mushrooms
  • 1/2 cup balsamic vinaigrette reduced fat
  • 2 tbsp garlic powder
  • salt/pepper to taste
  • wooden skewers


  1. Prepare and heat charcoal or gas grill. 

  2. Soak wooden skewers in water for about 30 minutes.

  3. In a large bowl, add chicken, zucchini, onions, bell peppers, mushrooms, balsamic vinaigrette, and garlic powder. Toss until all ingredients are combined. Add salt/pepper to taste. Cover and set aside for about 10 minutes.

  4. Arrange ingredients on skewers and place on grill. Cook for approximately 10-15 minutes, or until chicken is thoroughly cooked and veggies are tender.

  5. Enjoy!

Recipe Notes

Nutritional Information (1 kabob): Calories 100, Carbohydrates 9g, Fat 0.5g, Protein 15g, Saturated Fat 0g, Fiber 2g, Sugars 6g